Käsekuchen (German Cheesecake)

Käsekuchen is a particular favourite of mine and I always seek it out when in Berlin or Southern Germany. Its less sweet than the American counterpart, thicker and, I believe, much more sophisticated. I like it plain with a touch of lemon – no sultanas for me. So whats got me making this? I came across Quark in Booths by The Lake District Dairy Co., its a soft fat-free cheese – its a bit like a yogurt-y ricotta.

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This reminds me of a cake we served in a German coffee house where I worked in Toronto many years ago. I have often thought of recreating that cake, and yours looks very close to what I remember. I’ll have to try it – when I have a few people to share it with.